Occasionally there will be recipes that come across my feed and grab me right away. I look at the post and go, “I NEED THAT” and make immediate plans to go to the grocery store and get the required ingredients. This recipe pushed a lot of my “just right” buttons – I love quinoa. I love broccoli. I love avocado. I love to pretend that I’m a healthy eater who purchases microgreens on the regular and isn’t overly fond of pasta. It doesn’t hurt that the recipe is beautifully shot by it’s author over at 101 Cookbooks (who also brought us the rosemary olive oil cake), and just looked fresh and delicious.
So last week I decided to make it. On my early week grocery run, I gathered up nearly every ingredient (except for coconut milk, which I found later at a different store), and it wasn’t that many, and they weren’t that odd. It’s just the combination of all of them that makes them “fancy”. I started to cook around 7, thinking I would just be cooking for me and the boy, but it turns out the girls hadn’t eaten yet either, and so I would be feeding them too. Thank goodness the recipe serves 4-6 – and actually serves that many! I worried at 7:30 that the girls would be eating super late, but by the time I finished putting things together at 7:45, it was a little late, and the kitchen was a mess (this recipe requires a lot of cooking vessels), but I didn’t feel like I was feeding the family at midnight.
I didn’t do everything perfectly. I didn’t toast my almost slices. I could have added more curry paste and liquid coconut milk to the pesto/sauce portion. But other than that, it was wonderful. A solid 45 minutes of doing all the things around the kitchen (not quite the 15 minutes as promised in the initial recipe), but definitely the worth the time and effort to have something homemade that could have been bought at someplace like Chop’t or Sweetgreen, and that makes me feel like perhaps I am the kind of fancy healthy person that buys microgreens regularly.
Vibrant Vegan Double Broccoli Buddha Bowl
Yield: 4 servings
3 cups cooked quinoa
5 cups raw broccoli, cut into small florets and stems
1 tablespoon green curry paste
2 medium garlic cloves
2/3 cup sliced or slivered almonds, toasted
2 big pinches salt
2 tablespoons fresh lemon juice
1/2 cup full-fat coconut milk
Optional toppings: microgreens, hot sauce, sliced avocado
Cook the quinoa and set aside. [Note: 1 cup dry quinoa + 2 cups liquid = 3 cups cooked quinoa]
Cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.
To make the broccoli pesto puree two cups of the cooked broccoli, curry paste, garlic, 1/2 cup of the almonds, salt, lemon juice, and coconut milk in a food processor. Pulse until smooth.
Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto. Taste and adjust if needed, you might want to add more of the pesto a bit at a time, or you might want a bit more salt or an added squeeze of lemon juice. Turn out onto a serving platter and top with the remaining almonds, and any other toppings you like – some slices avocado, greens or sprouts, and/or hot sauce are all good fits.